Brazilian Black Bean Rice

Name: Brazilian Black Bean Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: African
Ingredients: 1½ cups (300 g) long-grain white rice, rinsed, rinsed under cold water until water runs clear; 1 can (15 oz) (425 g) canned black beans, drained and rinsed, drained and rinsed well; 2¼ cups (540 ml) water; 2 tablespoons (30 ml) olive oil; 1 whole (150 g) yellow onion, medium, finely diced; 3 whole (15 g) garlic cloves, minced; 2 whole (2 g) bay leaves, dried; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper

From the MyKitchenBank Kitchen

A traditional Brazilian rice and black bean dish made in a rice cooker, infused with garlic, onion, and bay leaf. This staple side pairs perfectly with grilled meats and feijoada, delivering savory depth and tender grains in a single pot.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 4 cups)

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Steps

Before you start

Rinse the white rice under cold running water until the water runs clear—this removes excess starch.
Drain canned black beans well or cook dried beans ahead of time.
Have all ingredients prepped and within reach of your rice cooker.

1
Prepare and sauté aromatics
- Switch your rice cooker to the sauté or warm function (if available).
- Add olive oil and let it heat for 1 minute.
- Add diced onion and cook for 3–4 minutes, stirring often, until the onion turns translucent and softens.
- Add minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
- The onion and garlic should not brown—this flavors the base without bitterness.
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Ready when: Onion is translucent; garlic is fragrant
Tip: If your rice cooker lacks a sauté function, sauté in a separate skillet, then transfer to the rice cooker.
2
Add rice and toast lightly
- Pour the rinsed rice into the rice cooker with the cooked onion and garlic.
- Stir gently for 1–2 minutes to coat the rice grains in the oil.
- You should hear a subtle clicking sound as the rice tumbles; this light toasting adds nutty flavor and helps keep grains separate.
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Ready when: Rice grains are lightly coated and smell toasted
Tip: Do not skip this step—it creates a more complex flavor and prevents mushy rice.
3
Add beans, water, and seasonings
- Add the drained and rinsed black beans, water, bay leaves, salt, and black pepper to the rice cooker.
- Stir well to distribute the beans evenly throughout the rice.
- The mixture should look soupy at this point—this is correct.
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Ready when: All ingredients are mixed and evenly distributed
Tip: Make sure the bay leaves are fully submerged so they flavor the entire dish.
4
Cook in rice cooker
- Close the rice cooker lid and set it to the regular cook setting.
- Allow it to run until it switches to warm mode automatically, about 20–25 minutes.
- The cooker will click or beep when the water has been absorbed and the rice is cooked through.
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Ready when: Rice cooker switches to warm mode; no steam escapes when you open the lid slightly
Tip: Resist opening the lid during cooking—each time you do, steam escapes and cooking time extends.
5
Rest and remove bay leaves
- Keep the rice cooker on warm mode for 10 minutes.
- This resting period allows the rice to firm up and flavors to meld.
- Using a wooden spoon or rice paddle, carefully fluff the rice, gently breaking up any clumps.
- Locate and remove the bay leaves (they float among the grains).
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Ready when: Rice is fluffy and separates easily; bay leaves are removed
Tip: Fluff gently to avoid crushing the beans or making the rice mushy.
6
Taste and adjust seasoning
- Taste a spoonful of the finished rice and beans.
- Add a pinch more salt or black pepper if needed.
- Brazilian black bean rice should be savory and well-seasoned but not salty.
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Ready when: Seasoning is balanced to your preference
Tip: Taste before serving—different rice cookers and water evaporation rates may require minor adjustments.

Good to know

Tips

Rinsing the rice removes starch, preventing the final dish from being gummy or overly soft.
For a brothier texture (popular in some regions), increase water to 2.5 cups; for drier rice, reduce to 2 cups and cook for 5 fewer minutes.
This dish pairs beautifully with grilled chicken, steak, or pork, and is essential alongside feijoada or any Brazilian main course.
Make it in bulk: the recipe doubles easily and reheats well, making it perfect for meal prep.

Make ahead

You can prepare the onion, garlic, and rinse the rice up to 4 hours ahead. Store in separate containers in the refrigerator. Cook the rice and beans on the day you plan to serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave (add 1–2 tablespoons of water per cup of rice) for 2–3 minutes, stirring halfway through, or in a covered skillet over medium heat with a splash of water until warmed through. Do not freeze; the texture of the rice will degrade upon thawing.

Substitutions

canned black beans, drained and rinsed → dried black beans, soaked overnight and cooked until tender (about 1½ cups cooked). Use fresh-cooked beans for superior flavor and texture. Reduce the water to 2 cups since cooked beans release less liquid than canned.
long-grain white rice, rinsed → jasmine or basmati rice. Both white jasmine and basmati rice will work; use the same 1.5 cups. Jasmine adds a subtle floral note; basmati is slightly firmer.
olive oil → butter or vegetable oil. Butter adds richness; vegetable oil is neutral. Use the same amount.
bay leaves, dried → 1 cilantro sprig or 1 sprig fresh parsley. Fresh herbs add different flavor—cilantro is more authentic to some regions. Remove before serving.